Assam :
In the 18th century, the commercial cultivation of tea in India was pioneered by the British in the Assam region. Often called the world's greenhouse, Assam borders with China, Burma and Bangladesh. Tea bushes grow along both sides of the 120 mile long Brahmaputra Valley, experiencing both heavy rainfall and extreme humidity before plucking. It is the greenhouse humidity that provides the unique flavours of Assam blends. Plucked mainly between March and September, Assam teas are recognisable for strong, malty tastes, well balanced flavours, beautiful aromas and rich liquors.

Darjeeling :
Darjeeling is an Indian region located in a remote corner in the north east of the country.

The unique combination of cool misty air, rainfall, steep terrain and a location amongst the clouds contribute to Darjeeling’s refined characteristics. Often referred to as the ‘champagne of teas’, a good cup of Darjeeling can be distinguished by its warm golden colour, subtle muscatel flavour and delicate flowery aroma.

China

China is the birthplace of tea. Today there are numerous tea-growing regions in China, such as Hunan, Fujian, and Anhui. Chinese teas are produced in White, Green and Black leaf varieties.

Kenya

Kenya is one of the world's largest tea producing nations. The main growing areas are in the Kenyan Highlands at altitudes of between 5000 and 9000 feet. They benefit from plenty of rainfall as the moist air rises from Lake Victoria and falls as rain over the estates. Kenyan teas are of consistently high quality. Their coppery colours and balanced flavour make Kenyan Teas an excellent choice.

Sri Lanka

Situated in the Indian Ocean, Sri Lanka spreads miles of swirling tea estates stretch as far as the eye can see. Tea is cultivated in a number of regions, each with a distinct leaf and brew, which yields a golden liquor, scented aroma, and gentle taste, bright and delicate tea, distinctive mellow flavour, fine taste and beautiful aroma.